Easy Homemade Eel Sauce Recipe (Unagi Sauce)

Eel sauce dripping off of a wooden spoon into a white bowl.

5 from 1 vote

Easy Homemade Eel Sauce Recipe (Unagi Sauce)

Learn how to make homemade eel sauce in minutes with this easy recipe that tastes just like the sweet and savory glaze served on your favorite sushi roll.

Prep Time5

Cook Time13

Total Time18

Course: Sauce

Cuisine: Japanese

Servings: Servings (2 Tablespoons per Serving)

Calories: 93kcal

Author: Jessica

Ingredients

½ cup Soy Sauce
½ cup Mirin
3 Tablespoons Brown Sugar
3 Tablespoons White Sugar
2 Tablespoons Sake optional

Instructions

Add the soy sauce, mirin, brown sugar, granulated sugar, and sake (if using) to a small saucepan and whisk until combined. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Cook for about 12-14 minutes, stirring occasionally. The sauce will bubble vigorously as the moisture evaporates and the sauce reduces.
Continue simmering until the sauce thickens slightly and coats the back of a spoon. Keep in mind that it will continue to thicken as it cools. Remove the saucepan from the heat and carefully transfer the hot sauce to a heat-safe jar or container.
Allow the sauce to cool to room temperature before using.

Video

Notes

Soy Sauce: You can use reduced-sodium soy sauce or tamari (to make this gluten-free), if preferred.
Mirin: This is a Japanese cooking condiment, and it can be found in the international aisle of most grocery stores.
Brown Sugar: Typically, this sauce is made with only white sugar, but we chose to include brown sugar to give this sauce a more caramel flavor. It can be substituted for all white sugar if needed.
Sake: Using sake is completely optional, but it will help to enhance the flavour.

Add freshly minced garlic, sriracha or red pepper flakes for some fun variations.
Do not overcook the sauce. Overcooking could result in the sauce hardening into a thick, candy-like consistency.
The sauce is very hot while cooking. To safely test the thickness, spoon a small amount onto a cool plate. The sauce should be thick and run down the plate like honey when it is done cooking.
Store leftovers in an airtight container, jar, or reusable condiment container in the refrigerator for up to 2 weeks. If the sauce is too thick after chilling, gently reheat it or let it sit at room temperature for a few minutes.
My eel sauce isn't thickening? It may need more simmering time, or it just may need to cool. This sauce thickens significantly as it cools.
To thicken eel sauce faster than taking the traditional reducing route, add a cornstarch slurry of 1 teaspoon of cornstarch to 2 Tablespoons of cold water.

Nutrition